1 1/2

cups all-purpose flour

1

tablespoon sugar

1 1/4

teaspoons active dry yeast

1/4

teaspoon coarse salt (kosher or sea salt)

3/4

cup warm water

1

tablespoon olive oil

1/3

cup yellow cornmeal

Additional cornmeal

1 1/2

cups Mexican cheese blend (6 oz)

1 1/2

cups shredded cooked chicken breast

1

can (14.5 oz) organic fire roasted diced tomatoes or plain diced tomatoes, drained

1/2

medium yellow bell pepper, chopped (1/2 cup)

1/4

cup sliced green onions (4 medium)

1/4

cup chopped fresh cilantro

1.

Heat oven to 450°F.

2.

In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

3.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14×10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1/2 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions and cilantro.

High Altitude (3500-6500 ft): No change.